Food news antipasto

August 31, 2025 by
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Want to experience something from Rene Redzepi's NOMA but can't afford to go to Copenhagen? You can try Noma Kaffe, a monthly subscription service that allows you to sample the coffee served at the award-winning restaurant. As you might expect, this service is not cheap: the cost is $65 USD per month for two 250-gram bags of coffee. Noma’s head… read more

Food news antipasto

August 25, 2025 by
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It's easy to get excited about cookbooks, so I never really thought about why so many titles included exclamation marks, like Dolci!, Galette!, and You Got This! Nina Moskowitz of Epicurious has thought about it and asked several authors and editors why they included exclamation marks in their titles. For Diane Morrisey, author of You Got This!, the exclamation point… read more

Food news antipasto

August 17, 2025 by
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A white book opened to see the blank inside pages, on a white background
Renowned beer historian Martyn Cornell died at the beginning of June. His friend Steve McCubbin's heartfelt obituary for Cornell was just published in The Guardian. McCubbin shares Cornell's long and storied career, and recognized his salty character. The last post Cornell made before he died illustrates this: “If I read once more that porter got its name because it was… read more

Food news antipasto

August 10, 2025 by
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Less than a week after Vox Media CEO Jim Bankoff told a reporter that he did not anticipate further layoffs in the company, 15 Eater staff members were laid off, according to Vox Media union. In a post on Bluesky, one of my favorite writers on the site, Amy McCarthy, shared that she was one of the unlucky ones. The… read more

Food news antipasto

August 3, 2025 by
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Another food publication is biting the dust - at least in monthly magazine format. Fans of delicious (AUS) spotted a short note in the most recent edition that stated it would be the last print issue. Earlier this year the magazine announced changes that included a weekly delicious section added to metropolitan and regional newspapers. The publisher said that the… read more

Food news antipasto

July 27, 2025 by
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Goodbye grocery stores? The San Francisco Chronicle reports on how grocery shopping habits have changed store design (gift link), and how the shift in shopping may be the death knell for large, suburban supermarkets. With more people switching to online shopping, some stores have seen traffic dry up while others are turning into what might best be called shopper's warehouses.… read more

Food news antipasto

July 20, 2025 by
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If you are the sort of person who likes to look at a dessert menu before you even order your main course, we have two articles you might want to peruse. First up is a growing trend in dessert-only restaurants. These places offer inventive menus that often include dessert and wine pairings. Says pastry chef Will Goldfarb, “There’s this appetite… read more

Food news antipasto

July 13, 2025 by
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Are you getting the recommended daily amount of vegetables? If not, you might want to order dessert. No, that is not an error - more and more restaurants are adding vegetables, along with other savory elements, to their desserts. Eater's Bettina Makalintal tells us more about this intriguing restaurant trend. Earlier this week we learned the sad news that America's… read more

Food news antipasto

July 6, 2025 by
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The strawberries and cream sandwich from Marks & Spencer has taken England by storm. People who enjoy this dainty treat, inspired by the Japanese "sando" may be dismayed to learn that it could soon be subject to the 20% VAT on desserts. According to VAT expert Simon Knivett: “If the bread is sweetened and the product is held in the… read more

Food news antipasto

June 29, 2025 by
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Jane and I spent the weekend at the American Library Association annual conference in Philadelphia, promoting our Library memberships. Highlights of the trip included seeing several EYB Members who stopped by to say hello, wonderful cocktails at Almanac, and a meal with two absolutely delightful authors Jyoti and Auyon Mukharji, who had a demonstration on the What’s Cooking stage at the… read more

Food news antipasto

June 22, 2025 by
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We covered the James Beard Media Awards over the weekend, but there were more honors given on Monday, when the JBF announced the winners of its Restaurant and Chef Awards, representing the best food and drink in the US. Fine dining establishments took home many of the honors, but there were plenty of casual restaurants in the mix. Take a… read more

Food news antipasto

June 15, 2025 by
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We start this week with news that is sure to make you smile. A small town in Mississippi is home to the world's only apron museum. For over 20 years, Carolyn and Henry Terry have been running the Apron Museum in the small town of Iuka. The museum houses a collection of more than 5,000 aprons, spanning the globe and… read more

Food news antipasto

June 8, 2025 by
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The Guinness Book of World Records has come a long way since the Guinness Brewery's managing director, Sir Hugh Beaver, devised the concept while arguing with his mates about which game bird was the fastest. Today the Guinness Book contains all sort of records, including ones that involve food. In addition to individuals, companies can have world records, and Chowhound… read more

Food news antipasto

June 2, 2025 by
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Samin Nosrat shared news with her followers: she is moving to Substack with a newsletter called a grain of salt. Nosrat is "looking forward to building a vibrant community focused on cooking, gardening, reading, and general good living" in her new venture. She is also offering a free online cooking class for people who preorder her upcoming book Good Things.… read more

Food news antipasto

May 25, 2025 by
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Eating at the French Laundry is a bucket-list item for many food lovers. While it may not have risen to that level for San Francisco Chronicle restaurant critic Mackenzie Chung Fegan, it was still going to be a memorable experience. She had no idea how memorable, as Thomas Keller asked her to leave the restaurant (gift article). Saffron risotto with… read more

Food news antipasto

May 18, 2025 by
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Microplastics can be found everywhere, even inside our bodies. Researchers have raised concerns about this issue, noting that certain types of plastic shed more particles than others and warning about their use in connection with foods. Some plastic manufacturers claim that their products are safe for cooking and storage, but one of those manufacturers is now facing a class action… read more

Food news antipasto

May 11, 2025 by
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Award-winning cookbook author and television host Pati Jinich has a new gig: teaching you how to write a cookbook. Jinich is partnering with notebook brand Levenger to create the workbook How to Write a Cookbook, filled with practical advice for anyone wanting to dip a toe into the world of cookbook writing. Matcha roll cake from One Tin Bakes by Edd Kimber The… read more

Food news antipasto

May 4, 2025 by
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Bravo TV's Top Chef has been introducing the world to the best new chefs for 22 seasons. One of the most interesting episodes each season is the "restaurant war" where contestants form two teams that each serve patrons in a hastily converted space. Although we get to see the drama in the kitchen, we don't really get to experience the… read more

Food news antipasto

April 27, 2025 by
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One of our Members, Kerry Faber (Kfaber on EYB), was interviewed recently about her cookbook collection of over 530 books. Kerry works as a recipe tester for media outlets and recipe developers and has a Substack called Dish Lister, which came from requests she received from friends and family for go-to recipes. In her New Jersey home, Kerry adopted a… read more

Food news antipasto

April 20, 2025 by
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To go along with the Cadbury creme egg article from earlier this week, we have a rundown of 9 surprising facts about this famous confection. In addition to a brief history of the creme egg, the article reveals the original name of the treat and the weight of the world's largest Cadbury creme egg (nearly 100 pounds). With food prices… read more

Food news antipasto

April 13, 2025 by
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If you like to cook, it is inevitable that you will end up with small amounts of ingredients left over from a recipe. Over time, these small amounts pile up and clutter your cupboards. The Telegraph's Amanda James is here to help, with a bevy of recipes to use up the bits and bobs in your pantry or larder. Strawberry… read more

Food news antipasto

April 6, 2025 by
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Earlier this week the James Beard Foundation released the finalists for its 2025 Restaurant and Chef Awards. There are three new award categories this year: Best New Bar, Outstanding Professional in Beverage Service, and Outstanding Professional in Cocktail Service. Winners will be announced on Monday, June 16, during a gala ceremony at the Lyric Opera of Chicago. The nominees for the… read more

Food news antipasto

March 30, 2025 by
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a wooden bowl filled with lemons sits next to two whole and two halves of lemons on a wooden surface
I am not sure how long this was in the works - usually magazines plan ahead several months - but the timing of Food and Wine's special travel issue seems especially poignant today. Billed as a "celebration of Canadian cuisine," the issue features Canada native and BravoTV host Gail Simmons as guest editor. Simmons says the goal is "to fuel… read more

Food news antipasto

March 23, 2025 by
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Plate has published its biannual list of top cookbooks. Food writer and cookbook author Kate Leahy compiled 17 chef-driven titles that take a deep dive into a place, capture a movement, or break the rules. Leahy notes that the current crop of chef-authored books "are more personal, focused on what built the chef’s career...rather than a singular restaurant." (Free registration required if… read more

Food news antipasto

March 16, 2025 by
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This is a reminder that the free webinar sponsored by IACP and Milk Street is this Tuesday, March 18, at noon Eastern (US) time. Join J.M. Hirsch and Deb Broide as they explore how Christopher Kimball’s Milk Street blends culinary storytelling with a journalist’s eye. They’ll discuss everything from book and magazine planning to travel, reporting, and recipe development.  Our best avocado toast from Food52 I… read more
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